Ingredients

Line 3 baking trays with grease proof paperMelt the butter and sugar in a saucepan then bring to boil for 1 minute stirring always.remove from heat and add all the other ingredients except for the chocolate and stir very well.

Drop the mixture in heaped tablespoons onto the prepared sheets, leaving enough room for the mixture to spread.

Bake in the oven at 160 for about 15 minutes or until golden brown.

Remove from the oven and press around the edges of each one to reshape whilst still hot. Leave on the sheets for 20 minutes until firm, then move to a wire rack to cool.

Break the chocolate into a heatproof bowl and place over boiling water until the chocolate has melted. Leave to cool and spread over the back of each florentine.

Draw the prongs of a fork across the chocolate to mark wavy lines.

Tips

substitute the granulated sugar for sweetner and the milk chocolate for plain to make these even less in fat.